There are days when you can’t go for just one dish for breakfast. Or lunch. Or dinner.

That’s the situation that resulted in this delicious recipe: there were some bananas in the kitchen that needed to be consumed as soon as possible and had banana bread written all over them. At the same time, however, I was in a real crêpes-mood (or Eierkuchen, Pfannkuchen, Palatschinken or all the other names you may call them). So this is how the overripe bananas in our kitchen, some few other ingredients and a can of heavenly caramel cream in our pantry united to create this delicious cake.

Regarding the caramel cream: I use a Russian version that is very, very similar to the slightly more famous dulce de leche. The only difference: the Russian version is by far easier and cheaper to get in the Russian stores and some German supermarkets with a section of Russian products than its Hispanic sibling. If you have a lot of time and are in the mood for an experiment, you can boil a can of sweetened condensed milk until it turns into dulce de leche but I would definitely recommend opting for the easier way : D

Although this cake takes a bit of time to make, the process isn’t difficult at all.

So grab your whisks, people!

400ml of milk

2 eggs

4 overripe bananas

1 tbsp of vanilla extract

2 tbsp of sugar (optional)

300gr of flour

Some sunflower oil

Some sparkling water

Mix the milk and the eggs thoroughly in a medium-sized bowl using a whisk. Mash the bananas as much as possible using a fork. In general, there is nothing wrong with having some noticeable little bits and chunks of banana in your crêpes at the end. However, I decided to puree my bananas with a hand blender after mashing them to obtain a nice smooth finish and be able to bake thin, velvety crêpes. Add the vanilla extract to the bananas and mix well. Now we add the bananas to the milk-egg-mix and combine well. Depending on the sweetness of your bananas, you can now add some sugar.

To avoid any lumps, sift the flour in three portions onto the batter and mix well using the whisk. In the end, we add a little bit of oil and half a cup of sparkling water and combine.

Heat a pan with a little bit of oil and, using a ladle, place some of your batter in the middle of the pan. Swirl it around to spread the batter as thinly as possible and to cover the pan evenly. Bake the crêpe with middle heat until the edges start to loosen from the pan. Use a spatula to loosen the crêpe carefully, flip it and (depending on the heat) bake for another 2 minutes until golden. If you notice that your batter is too sticky, add some more oil. Don’t panic, the first one is never perfect.

Place the crêpe on a cake platter and cover it with a layer of dulce de leche. Obviously you can put your next scoop of batter into the pan in the meantime.

Repeat this step until using all the batter. Cover the last crêpe with dulce de leche and decorate your cake to your liking. I sprinkled some ground almonds on top.

When serving your cake, keep in mind to use a sharp knife, warm it under hot water and dry it to achieve the perfect cut!